2 Cups pumpkin
1 1/2 Cups BBF Organic Agave
1/2 Cup BBF Naturally Refined Organic Coconut Oil, melted and cool
2/3 Cup water
3 1/2 Cups whole wheat pastry flour
2 tsp baking soda
1 1/2 tsp salt
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp ginger
1. Preheat oven to 325°F.
2. Grease two 9 x 5 x 3 inch loaf pans.
3. In a large bowl or blender, blend pumpkin, Agave, coconut oil, water and eggs. In a separate bowl, mix remaining dry ingredients.
4. Add wet ingredients to dry ingredients and mix with hand mixer at low speed until all ingredients are moistened. Then beat for 1 minute at medium speed.
5. Pour batter into prepared pans and bake for 60-75 minutes or until toothpick inserted comes out clean. Cool and serve.
Makes 20 servings Makes two loaves
Tips and Notes:
Use of egg substitute saves another 160 calories and makes the bread lighter and fluffier.
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.